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Kidney Beans with Spaghetti & Vegetables

Kidney Beans with Spaghetti & Vegetable Sauce

Absolutely no idea where I found this recipe. It has been burning a hole in my recipe drawer for years. This blog has encouraged me to unearth it. One serve will provide you with 2 out of 5 serves of cooked vegetables required each day for a healthy diet according to the Australian Dietary Guidelines. It is quick and easy to prepare. A great dish for lunch; however for work I would recommend using either fusilli or penne pasta instead of the spaghetti, but that depends on how clever you are with eating spaghetti in your work clothes!

  • Serves 4
  • Preparation time and cooking time:  ½ – ¾ hour

Ingredients

  • 1 tablespoon of good quality olive oil
  • 1 medium brown onion, chopped
  • 1 green capsicum (bell pepper), sliced
  • 2 cloves of garlic, chopped and crushed
  • 2 sticks celery, sliced
  • 250g (8 oz) fresh mushrooms, sliced
  • ½ teaspoon ground oregano, or 1/8 cup fresh oregano, roughly chopped
  • 1/8 cup fresh basil, roughly chopped
  • ½ teaspoon whole black peppercorns, ground
  • 400g (14 oz) can kidney beans (no added salt), rinsed and drained
  • 400g (14 oz) can diced/chopped tomatoes
  • 1 tablespoon dry sherry
  • ½ teaspoon salt or Vegeta Gourmet Stock Powder
  • ¼ teaspoon ground cinnamon
  • 500g (17.5 oz) dry spaghetti (use gluten free spaghetti if required)
  • Parmesan cheese (omit or use soy cheese if vegan alternative required)

Method

  • Heat olive oil in a large saucepan, add onion and garlic and stir fry for a couple of minutes.
  • Add green capsicum, celery, mushrooms and stir fry over a medium heat for about 5 minutes or until vegetables are tender.
  • Stir in ground black pepper, kidney beans, tomato pieces, sherry, salt/vegeta and cinnamon and mix well.
  • Bring vegetable mixture to the boil and simmer for 5-10 minutes.
  • Serve over hot pasta and sprinkle with parmesan if desired.
    Kidney Beans with Spaghetti & Vegetables
    Kidney Beans with Spaghetti & Vegetables

     

  • Delish factor 4 out of 5 stars
  • Suitable to freeze

 

 

2 thoughts to “Kidney Beans with Spaghetti & Vegetable Sauce”

    1. Hi Mary, hope the Kidney Beans with Spaghetti & Vegetable sauce turned out okay and that there was enough sherry left over to put in the sauce! 🙂 Cheers, Janette

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